I make a delicious cake, but not a particularly pretty one.
Yesterday I got some lessons in cake decorating from a friend. How to level the cake, what consistency the frosting should be for the crumb coat vs. the piping, what each pastry tip is used for, and most importantly, how to stay cool when you realize it’s over 90 degrees and your cake is beginning a slow tilt on its rapidly melting middle layer of frosting.
Because my friend is vegan, we made a vegan version of buttercream, using a coconut-based margarine and almond milk. As a long-time frosting lover I can attest that not much is lost in the translation, but use butter or margarine as you like and your milk of choice.
(Vegan) Vanilla Buttercream
1/2 cup margarine
1/2 cup shortening
6 cups confectioner’s sugar, sifted
6 Tablespoons milk
2 teaspoons vanilla
Whip margarine and shortening, then alternately add sugar and wet ingredients. If too stiff, add a bit more milk; too wet, add sugar.